Loukaniko with Roasted Peppers and Tomatoes

Loukaniko with Roasted Peppers and Tomatoes

Recipes with Loukaniko

Pan-fried loukaniko cooked down with roasted red peppers, ripe tomatoes, and a splash of white wine. The sausage fat becomes the base for the sauce. Serve with bread to get everything off the pan.

Prep Time

10 min

Cook Time

25 min

Servings

3

Difficulty

Easy

Ingredients

  • 4 loukaniko links (about 400g)
  • 2 red bell peppers, roasted and peeled
  • 3 ripe tomatoes, chopped
  • 1 small onion, sliced
  • 2 garlic cloves, sliced
  • 100ml dry white wine
  • 2 tablespoons olive oil
  • 1 tsp dried oregano
  • Salt and black pepper
  • Crusty bread for serving

Steps

1

Heat a wide pan over medium-high heat. Add the loukaniko links and cook, turning occasionally, for 8-10 minutes until browned on all sides. Remove and set aside.

2

In the sausage fat left in the pan, cook the onion over medium heat for 4 minutes until softened. Add the garlic and cook 1 minute more.

3

Pour in the white wine and let it bubble for 1 minute. Add the tomatoes, roasted peppers (torn into strips), and oregano. Season with salt and pepper.

4

Return the loukaniko to the pan, nestling them into the sauce. Cover and cook on low heat for 10 minutes until the sauce thickens and the sausages are cooked through.

5

Serve directly from the pan with crusty bread.

Tips

Roast the peppers directly over a gas flame or under the grill until blackened, then seal in a bowl with a plate on top for 10 minutes. The skin will peel off easily. Jarred roasted peppers work if you are short on time.